Egg White Scramble with Sautéed Spinach and Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Sautéed Spinach and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Roasted Potatoes

Start your day with a light yet satisfying breakfast of fluffy egg white scramble mixed with vibrant spinach and crispy roasted potatoes (Kartoffeln). This dish combines the delicate flavor of egg whites with the earthy richness of roasted potatoes and the fresh, slightly bitter notes of spinach, finished off with a touch of olive oil for a subtle, fruity flavor.

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NUTRITION

389kcal
Protein
34.7g
Fat
12.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (approx. 240g)

100g fresh spinach

150g roasted potatoes (Kartoffeln)

2.5 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and dice the potatoes into small cubes. Toss them in a portion of the olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 25-30 minutes, turning halfway, until they are crispy and golden.

  • 4

    While the potatoes roast, heat a skillet over medium heat. Add a small drizzle of olive oil and sauté the spinach until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 5

    In a bowl, whisk the egg whites until lightly frothy. Pour the egg whites into a non-stick skillet over medium-low heat. Allow them to set slightly before stirring gently, creating soft curds.

  • 6

    Fold in the sautéed spinach into the egg whites and cook until the eggs are fully set but still moist.

  • 7

    Plate the egg white scramble alongside the roasted potatoes and serve immediately.

Egg White Scramble with Sautéed Spinach and Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Sautéed Spinach and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Roasted Potatoes

Start your day with a light yet satisfying breakfast of fluffy egg white scramble mixed with vibrant spinach and crispy roasted potatoes (Kartoffeln). This dish combines the delicate flavor of egg whites with the earthy richness of roasted potatoes and the fresh, slightly bitter notes of spinach, finished off with a touch of olive oil for a subtle, fruity flavor.

NUTRITION

389kcal
Protein
34.7g
Fat
12.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (approx. 240g)

100g fresh spinach

150g roasted potatoes (Kartoffeln)

2.5 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and dice the potatoes into small cubes. Toss them in a portion of the olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 25-30 minutes, turning halfway, until they are crispy and golden.

  • 4

    While the potatoes roast, heat a skillet over medium heat. Add a small drizzle of olive oil and sauté the spinach until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 5

    In a bowl, whisk the egg whites until lightly frothy. Pour the egg whites into a non-stick skillet over medium-low heat. Allow them to set slightly before stirring gently, creating soft curds.

  • 6

    Fold in the sautéed spinach into the egg whites and cook until the eggs are fully set but still moist.

  • 7

    Plate the egg white scramble alongside the roasted potatoes and serve immediately.